YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast and Quinoa Bowl with Creamy Avocado Dressing
Savor the bright flavors of perfectly grilled chicken paired with fluffy quinoa and vibrant garden veggies, all tossed in a luxuriously creamy avocado dressing with a zesty kick. This bowl is designed to be a balanced, satisfying meal with a burst of freshness and just the right amount of savory, tangy, and rich elements.
INGREDIENTS
3.5 ounces Chicken Breast (raw)
1 cup Cooked Quinoa
1 half Avocado
2 tablespoons Olive Oil
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes (halved)
0.25 cup Red Onion (sliced)
1 tablespoon Lime Juice
1 clove Garlic
PREPARATION
Marinate the chicken breast with a drizzle of olive oil, minced garlic, salt, and pepper. Let it sit for at least 15 minutes.
Cook quinoa according to package instructions, then fluff with a fork.
Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. Once done, let it rest for a few minutes and slice into strips.
In a blender, combine the avocado, 1 tablespoon of olive oil, lime juice, and a pinch of salt and pepper. Blend until smooth to create the creamy dressing.
Assemble the bowl by layering cooked quinoa, fresh spinach, cherry tomatoes, and red onion slices.
Top the bowl with grilled chicken slices. Drizzle the creamy avocado dressing over the bowl.
Garnish with extra lime juice or a sprinkle of black pepper if desired, and serve immediately.